“Glance at the dessert display in almost any diner and you're likely to see individual dishes of gleaming apples. For a more refined version of this time-honored dessert, peel the top third of the skin and sprinkle with cinnamon.”

Ingredients Nutrition


  1. FOR FILLING: Preheat oven to 350°F Spread the pecan halves on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from the oven, let cool and chop coarsely. Set aside. Raise the oven temerature to 400°F.
  2. In a small bowl, combine the butter and sugar. Using your fingertips or a wooden spoon, mix to a paste-like consistency. Stir in the pasted nuts, apricots, raisins, cinnamon, cloves, allspice, and nutmeg. Set aside.
  3. TO ASSEMBLE: Cut a thin slice off the bottom of each apple so that it will stand upright. Working from the stem ends and using a sharp knife, core the apples withough piercing the bottoms.
  4. Using a small spoon, stuff the mixture into the cored apples, divide it equally. Smooth the tops and cover just the filling with aluminum foil.
  5. Place the apples in a 9x13 baking dish. Pour the apple juice into the dish. Bake, basting with the dish juices every 15 minutes, until tender when pierced with a knife, 45-60 minutes.
  6. TO SERVE: Transfer the baked apples to a platter or individual serving dishes and serve immediately.

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